Method

1. To make the flatbreads, soak the lentils for 2-3hrs minimum (or overnight) in 500ml of water. Thoroughly rinse and drain after soaking.

2. Add 100ml of fresh water back into the drained lentils and blend in a Nutribullet style blender, until completely smooth.

3. Heat 1 tsp of the oil per flatbread in a large good quality non-stick frying pan, over low heat.

4. Add a quarter of the lentil mixture to the frying pan. Using the back of a spoon quickly, spread the mixture out over the pan so the wrap is about 0.3-0.5cm thick. Turn the heat up to medium and cook for 3-4mins each side. Reduce the heat before repeating this step for the remaining 3 flatbreads.

5. Heat the remaining 1 tbsp of olive oil in a small non-stick frying pan, over medium-high heat. Season the chicken with salt and pepper, and fry the chicken for 3mins, or until browned. Add 1 tbsp of the harissa paste and yoghurt to each chicken breast, and continue cooking for 5-7mins, or until cooked through. Set aside.

6. Add 2 heaped tbsp of tzatziki to each flatbread, Then add the spinach, carrot, cabbage, cucumber. Thinly slice the chicken just before placing on the flatbread. Finally, spoon over the harissa sauce.

7. Serve with a side salad and fresh lemon wedges.

Second Nature special tip

These flatbreads are really versatile, and can be used with veg or any filling of your choice. You can have them for a protein packed vegan breakfast by adding 1 ½  tbsp peanut butter and ½ a banana per flatbread! If you have a really good quality non-stick crepe pan, you can experiment with these flat breads by turning them into thinner wraps. Simply add extra fresh water to the soaked and drained lentils, then blend until it forms a thin batter. Beware, these crepe versions are more fragile, so take care that they don’t stick to the pan or break when flipping.